Posted 3/8/99

1 Pheasant, cut up

Butter

2 cans chicken broth

1 cup Sliced mushrooms

Several sprigs parsley

1 Cup white wine

Brown pheasant in a small amount of butter in skillet.

Place in 9 X 15-inch baking dish.

Add broth to pan drippings; mix well.

Add mushrooms, parsley and wine.

Pour over pheasant.

Cover lightly with foil.

Bake at 325 degrees for 3 hours or longer until very tender.

Serve with wild rice and fresh spinach salad.

This recipe keeps the pheasant moist and is excellent for an older bird.